Truffle Carbonara

Make the pasta dough: In a small mixing bowl, whisk together the Eggs (3) yolks, whole Eggs (2) and Water (1 Tbsp).

Place the Type 00 Flour (2 cups), Olive Oil (as needed) and Kosher Salt (to taste) in a food processor and pulse until combined. With the processor running on low, stream the egg mixture in until a breadcrumb like texture forms. Remove the dough from the bowl of the food processor and place on a clean flat surface. Knead the dough until it is well hydrated and springs back at the touch, about 5 minutes. Wrap the dough with plastic wrap and let rest at room temperature for 30 minutes.

Make the carbonara base: Place the Eggs (2 cups) yolks, Heavy Cream (4 Tbsp), Pecorino Romano Cheese (1/2 cup), Parmesan Cheese (1/2 cup), Kosher Salt (2 tsp) and Ground Black Pepper (1 tsp) in a blender and pulse until smooth. Fold in the Black Truffles (1 3/4 cups) peelings and set aside.

Unwrap the pasta balland cut into 4 even pieces, working with one piece at a time, keep the others wrapped between rolling out. Use a rolling pin to roll out the dough into long thin sheets and cut the pasta into even strips using a knife or pizza cutter. Sprinkle with pasta flour, just enough to lightly coat each strand to prevent sticking and place on a baking sheet. Continue until all of the pasta is rolled out.

Bring a pot of salted water to a boil. Drop the pasta in batches and cook until al dente, about 3 minutes. When done boiling all of the pasta, reserve 2 cups of the pasta water.

Place the hot noodles directly into a large mixing bowl and add in the carbonara base, Diced Pancetta (1 cup) and 1 cup of the reserved pasta water, adding more slowly if needed. Mix together vigorously for 1-2 minutes using a rubber spoon or spatula until the sauce comes together and sticks to the pasta.

Fold in the Frozen Green Peas (1/3 cup) and top with Parmesan Cheese (4 Tbsp) and cracked Freshly Ground Black Pepper (1 dash). Shave fresh Black Truffle (1) on top and serve.